Easy Au Gratin Potatoes
Looking for the perfect comfort food side dish? These Easy Au Gratin Potatoes are a cheesy, creamy classic that will steal the spotlight at any meal. Made with tender, thinly sliced Russet potatoes layered in a luscious homemade cheese sauce featuring sharp cheddar and Parmesan, this dish is baked to golden, bubbly perfection. With simple pantry staples like butter, flour, milk, and a hint of garlic powder, this recipe is as easy to prepare as it is delicious. Perfect for holiday feasts, cozy family dinners, or potlucks, these au gratin potatoes are a guaranteed crowd-pleaser. Garnished with fresh parsley and ready in just about 80 minutes, they’re the ultimate side that pairs beautifully with anything from roasted meats to fresh salads. Luxurious yet approachable, this recipe is your go-to for creating a memorable meal!
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Recipe Information
Ingredients
- 4 medium (about 2 lbs) Russet potatoes
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 0.5 teaspoons Garlic powder
- 1 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 cups Sharp cheddar cheese (shredded)
- 0.5 cups Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Peel the potatoes and slice them into thin, even rounds (about 1/8 inch thick). Use a mandoline slicer for more consistent results if available.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1–2 minutes until the mixture turns golden and smooth, forming a roux.
Gradually whisk in the milk and cream, ensuring no lumps form. Cook the sauce over medium heat until it starts to thicken, about 3–4 minutes.
Stir in the garlic powder, salt, black pepper, and 1.5 cups of sharp cheddar cheese. Mix until the cheese is fully melted and the sauce is smooth. Remove from heat.
Layer half of the sliced potatoes evenly across the bottom of the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading it out evenly.
Repeat with the remaining potato slices and cheese sauce, ensuring the potatoes are well-coated.
Sprinkle the top with the remaining 0.5 cup of shredded cheddar cheese and the Parmesan cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 15–20 minutes, or until the top is golden and bubbly, and the potatoes are fork-tender.
Let the au gratin potatoes cool for 5–10 minutes before garnishing with fresh parsley and serving.
Nutrition Facts
Calories |
996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 20.9 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 947 mg | 41% | |
| Total Carbohydrate | 137.9 g | 50% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 10.1 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 652 mg | 50% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 3278 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
